Domaine Talmard Macon-Chardonnay 2009

Domaine Talmard Macon-Chardonnay 2009

Wine Club featured in Premier Series - 1 Red 1 White Premier Series - 2 Whites Masters Series - 1 Red 1 White

Country:

France

Wine vintage:

2009

Grape varietals:

Chardonnay

Shipping Costs & Discount Info
A sunny, straw-colored white Burgundy, the 2009 Domaine Talmard Macon-Chardonnay exhibits all the classic, time honored goodness of Maconnais Chardonnay. From this ebulliently robed white wine emanate orchard scents of ripening apple and pear, coupled with soft floral tones reminiscent of acacia and mimosa. Interlaced among the wine’s floral aroma is beguiling limestone minerality. Born of the region’s unique terroir, this subtle minerality has become the very calling card of the finest Maconnais Chardonnays. In the mouth, the Domaine Talmard Macon-Chardonnay carries its olfactory gifts to enliven the palate. Bearing a host of savory orchard flavors along with minerals, lemon zest, and a hint of cinnamon, this bone dry, medium-bodied Macon-Chardonnay leaves the mouth invigorated and refreshed. Delicate, yet flavorful, the 2009 Domaine Talmard Macon-Chardonnay is best enjoyed moderately chilled (40º-45º F). And like most fine white Burgundy, Domaine Talmard’s Chardonnay begs for a few minutes in the glass in order to blossom. Enjoy!
Companionship comes easily to the 2009 Domaine Talmard Macon-Chardonnay. In fact, all any authentic Macon wine needs to please is a slight chill and a clean glass. And for those who relish a truly dry white wine, the Domaine Talmard Macon-Chardonnay can confidently be served as an aperitif. In fact, nearly half of our tasting panel consumed this wine au naturel, and loved it. However, we can’t imagine any self-respecting gourmand or oenophile turning up his or her nose at seared sea scallops, served with avocado and kiwi salsa, or spit roasted chicken with a side of butternut squash risotto when placed in the company of this wine. Grilled trout, sushi, chicken salads with tarragon or rosemary, and light tempuras all pair beautifully with Talmard’s Macon-Chardonnay as well. We also enjoyed this spry Chardonnay with hummus and roasted red peppers. Goat cheeses and most cows’ milk cheeses provide first rate accompaniments, too. Enjoy!
Domaine Talmard traces its origin back more than 400 years. Begun in the 17th century, Domaine Talmard is it one of the oldest continuously producing family run wine estates in southern Burgundy. It is also the premier domain in the 1000 year old village of Chardonnay, which is perhaps best known for bestowing its name upon the world’s most illustrious white grape. With 45 acres of prime south facing vineyards in the Maconnais villages of Chardonnay and Uchizy, the dedicated father and son team of Philibert and Gérald fashion equal amounts of two classic white Burgundies under the Macon-Chardonnay and Macon-Uchizy appellations. Nowhere is the importance of terroir more in evidence than Burgundy, and Domaine Talmard provides the ideal case in point. Domaine Talmard’s vineyards thrive on the low rolling limestone rich hills that were once the floor of an ancient sea, resulting in classic, dry mineral driven wines. Furthermore, only indigenous yeasts are employed in fermentation at this estate, providing the modern taster with an authentic, original taste of Chardonnay. In keeping with tradition, Philibert and Gérald eschew the use of oak barrel aging of their wines as well. The Talmards do, however, utilize modern temperature controlled equipment to fashion their classic white Burgundies.
Chardonnay is the most widely cultivated white varietal on the planet. Twice each year at harvest time (because the seasons are reversed in the northern and southern hemispheres) in its native France and countless locales on six continents, Chardonnay grapes command premium prices. In tribute, Chardonnay produces the finest, most flavorful dry white wines in the world to which writers and connoisseurs devote countless columns and untold hours exalting its virtues and dissecting its flavors. Whether it be from Macon or Champagne, Napa or McLaren Vale, or from the most illustrious of vineyards perched atop the slopes Corton and Montrachet, Chardonnay is the yardstick by which all other dry white wines have come to be measured. From its home in the village of Chardonnay in the Burgundy region of France, the Chardonnay grape has traveled the world. Today, Chardonnay is produced on all continents, except Antarctica. In many locales Chardonnay produces premium wine that reflects in every detail the soil and climate (terroir) in which it is grown. In California, a few areas stand out for quality, but none appear to be more successful than the cooler growing areas of Monterrey, Santa Barbara, and Sonoma Counties. With food, Chardonnay is a peerless match. Burgundy-style Chardonnays provide superb complements in the company of seafood. And fuller, fleshier Chardonnay wines, typified by the best Australian and Californian versions, can more than hold their own with heavier more complex fare, rich cream sauces, and meats. Moreover, the finest Chardonnay wines shine on their own, requiring nothing but a clean glass to please the palate. Enjoy!
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